3/4 pound Persian or seedless cucumbers, thinly sliced
1 large romaine lettuce heart (12 ounces), chopped
1 tablespoon fresh lemon juice
2 teaspoons sumac (see Note)
Warm pita bread, for serving
How to Make It
Preheat the oven to 425°. In a small bowl, combine the sesame seeds, oregano and thyme. In another small bowl, stir 1 tablespoon of the herb mix with the yogurt and season with salt and pepper.
On a foil-lined baking sheet, rub the chicken with 2 tablespoons of the olive oil; season with salt and pepper. Roast for 30 minutes, until the skin is golden and crisp. Sprinkle with the remaining herb mix and roast for 10 minutes longer, until the chicken is cooked through. Let the chicken rest for 5 minutes, then carve the breasts off the bone and thinly slice them against the grain.
In a large bowl, toss the cucumbers and romaine with the lemon juice, sumac and the remaining 2 tablespoons of olive oil; season with salt and pepper. Transfer the salad to a large platter and top with the chicken. Serve with the za'atar yogurt and warmed pita.
The za'atar spice mix can be refrigerated for 1 week.
Sumac is a tart and tangy spice made from ground sumac berries.
Lively, creamy Chardonnay.
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